We just love berry season! Besides being yummy, berries are one of the best nutritional bargains around. Low in fat, carbs, and calories, high in fibre, vitamins, minerals, and antioxidants, these delicious nuggets of flavour contribute to overall health. Try our Organic Raspberry and Apple juice for a delicious jelly or freeze them into popsicles for the kids.
- 1- 1/2 tbsp. agar flakes*
- 2 cups Parker’s Raspberry and Apple juice,
- 2 cup Organic blueberries, raspberries, strawberries or cherries, sliced or slightly mashed
- 1/2 cup Organic coconut sugar
- 1/2 cup Organic Goji Berries (optional)
- 2 teaspoons Organic Chia seeds
- 1 tsp. vanilla
- 1-2 teaspoons shaved Organic Dark chocolate
- Pour the agar flakes into a medium saucepan and pour the juice over the flakes.
- Cover the pot and bring to a boil over medium-high heat without stirring.
- Stir the mixture and reduce the heat to low. Simmer, covered for 5 minutes or until the flakes dissolve.
- Add the fruit, sugar, chia seeds to the mixture and bring to a boil .
- Lower heat, cover and simmer the mixture 5 minutes. Remove from heat, add the vanilla. Pour the mixture into a mould sprinkle with chocolate and set at room temperature.
* Agar comes from seaweed that grows on the rocky areas of tidal waters of Japan, China and Sri Lanka. It is used as a thickener for soups, jelly and ice cream, a binder in puddings and custards and as an appetite suppressant that promotes weight loss.
At Parker’s Organic Juices we love Kale and Cucumbers. Fresh extracts from cucumbers have recently been show to have both antioxidant and anti-inflammatory properties. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=42 Kale is featured in our new Cold Pressed Organic Vegetable juices and is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.”..filled with fibre and sulphur, both great for detoxifying your body and keeping your liver healthy. http://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html
KALE AND CUCUMBER SALAD WITH AVOCADO DRESSING
- 1 bunch Organic smooth Kale leaves
- Extra-virgin Organic Olive Oil
- 1 Organic fennel bulb, leafy greens reserved
- 1 Organic seedless cucumber
- 1 large organic avocado
- 2 cloves Organic garlic, peeled
- ¼ cup Organic coconut or olive oil
- 1 Tablespoon Organic lemon juice
- 1-2 tablespoons Organic Tamari soy sauce
- freshly cracked Organic black pepper
- 1/2 cup Organic toasted walnuts
- 1/2 cup Organic feta
- Choose smooth kale. Curly kale is fibrous so it’s not the best for salads.
- Wash and dry the kale. Cut the ribs and stalks out from the leaves and slice it into small pieces.
- Mix it with a little oil and salt and set aside for about half an hour before mixing with the other ingredients and dressing. This removes the waxy coating so that the leaves better absorb the dressing.
- OR- Lightly drizzle with olive oil and sprinkle with salt and pepper. Place in a preheated oven at 400 degrees and cook for 4-6 minutes or until leaves become crispy on the edges. Then remove from the oven and set aside.
- Slice white part of fennel bulb into very thin layers and remove some of the leafy sprigs for garnish. Thinly slice the cucumber.
- Layer the kale leaves on a plate for serving and layer the fennel and cucumber on top. Sprinkle with toasted walnuts and feta.
- Blend all the dressing ingredients until creamy.. Instead of just tossing the kale leaves in dressing with salad tongs, use your hands to really mix everything together and make sure you’ve coated every leaf.
- Garnish with lemon zest and freshly ground black pepper and salt just before serving.